- Kohlrabi - 500 Grams
- Vegetable broth - 250 milliliters
- Bread for crackers - 4 Slices
- Butter - 1 Art. a spoon
- Gorgonzola cheese - 80 Grams
- Milk - 350 Milliliters
- Cream - 6 Art. spoons
- White dry wine - 6 Art. spoons
- Lemon, peel - 1/2 Pieces
- Salt - To taste
- Nutmeg - 1 Pinch
- Green parsley - To taste
1. Wash and clean kohlrabi. Cut it into cubes. 2. In a saucepan, boil the vegetable broth and put the prepared kohlrabi there. Cook for 10 minutes. Slices of bread cut into strips or cubes. Heat the butter in a frying pan and fry the pieces of bread until golden. Set aside so that they cool. 3. Pour the broth with kohlrabi into the blender and grind it to a puree state. Grate the cheese on the grater. Pour milk into the blender with mashed potatoes, cream and wine. Add the same grated cheese, lemon zest and beat well. Pour the resulting mixture back into the pan and preheat. Add salt to the soup to taste, a pinch of nutmeg. In a plate to pour soup-mashed potatoes with chopped greens and croutons. Bon Appetit.
Servings: 4